The effects of ultrasound application on the brining kinetics of Chinese cabbage leaves was evaluated at different NaCl concentrations (10, 15, and 20%) of the brine, and its influence on textural properties and salt distribution was also investigated. To identify the effects of these two factors on water and NaCl fluxes, the kinetics of transport was analyzed by taking the diffusion theory into account. The results showed that NaCl concentration and ultrasound application significantly affected moisture and NaCl transport. Based on Fick’s equation, the NaCl effective diffusivities were enhanced upon ultrasound application during the brining process, increasing from 147.09 to 812.22%. With regard to the textural properties, a higher content of NaCl resulted in lower textural profile values. Moreover, ultrasound application significantly increased the cabbage hardness. Scanning electron microscopy and energy dispersive x-ray mapping images showed the intensification of NaCl transport brought about by ultrasound application and by the increase in NaCl content, which confirms the results of the modeling analysis. Therefore, ultrasound could be a potential technology for accelerating the brining process of cabbage. These results have direct implications for the quality management of kimchi products.

在不同NaCl浓度（10％，15％和20％）的盐水中，评估了超声波对大白菜叶片盐渍化动力学的影响，并研究了其对质地和盐分分布的影响。为了确定这两个因素对水和NaCl通量的影响，通过考虑扩散理论分析了传输动力学。结果表明，NaCl浓度和超声施加显着影响水分和NaCl的运输。根据Fick方程，在盐水处理过程中，超声施加后，NaCl的有效扩散率提高了，从147.09％增加到812.22％。关于质地特性，较高的NaCl含量导致较低的质地轮廓值。而且，超声处理显着提高了白菜硬度。扫描电子显微镜和能量色散x射线图图像显示，超声施加和NaCl含量增加导致NaCl转运增强，这证实了建模分析的结果。因此，超声可能是加速白菜腌制过程的一项潜在技术。这些结果对泡菜产品的质量管理具有直接的意义。超声波可能是加速白菜腌制过程的一项潜在技术。这些结果对泡菜产品的质量管理具有直接的意义。超声波可能是加速白菜腌制过程的一项潜在技术。这些结果对泡菜产品的质量管理具有直接的意义。